Rating: 4.5 stars
23 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Humble ingredients in these cornmeal-based cookies yield a light, subtly spiced sweet treat. The touch of lemon is a "refreshing surprise," says one reviewer.

Kathy Farrell-Kingsley
Recipe by Cooking Light May 2008

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
3 dozen (serving size: 1 cookie)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.

  • Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.

Nutrition Facts

55 calories; calories from fat 34%; fat 2.1g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.1g; protein 0.7g; carbohydrates 8.6g; fiber 0.2g; cholesterol 11mg; iron 0.2mg; sodium 49mg; calcium 2mg.
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